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Scotch Eggs

Yield 4 servings.

Ingredients

  • 2 large baking potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup nonfat cream cheese
  • 2 teaspoons minced fresh chives
  • 2 tablespoons minced green onions
  • 1/4 teaspoon salt
  • Dash of pepper
  • 3 hard-cooked eggs
  • 1 egg white, lightly beaten
  • 1/2 cup reduced-fat round buttery cracker crumbs
  • Vegetable cooking spray
  • 12 fresh asparagus spears
  • 1/2 cup nonfat sour cream
  • 1/4 cup reduced-calorie mayonnaise
  • 2 tablespoons prepared horseradish
  • 3 tablespoons skim milk
  • 8 romaine lettuce leaves
  • Chopped fresh chives (optional)

Nutrition Information

  • calories 319
  • caloriesfromfat 28 %
  • fat 10.1 g
  • satfat 1.6 g
  • monofat 2.1 g
  • polyfat 0.7 g
  • protein 16.2 g
  • carbohydrate 41.4 g
  • fiber 0.0 g
  • cholesterol 173 mg
  • iron 0.0 mg
  • sodium 538 mg
  • calcium 0.0 mg

How to Make It

  1. Cook potato in boiling water to cover 15 minutes or until tender; drain. Transfer to a bowl; beat potato at medium speed of an electric mixer until smooth. Add cream cheese and next 4 ingredients; beat well.

  2. Cut hard-cooked eggs into quarters. Shape 1/4 cup potato mixture around each egg quarter to form an egg shape. Brush each with egg white; roll in cracker crumbs. Place on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until browned.

  3. Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover; steam 7 minutes or until crisp-tender. Drain.

  4. Combine sour cream and next 3 ingredients; stir. To serve, arrange 3 asparagus spears and 3 baked egg quarters on each of 4 lettuce-lined serving plates. Top each serving with 3 tablespoons sour cream mixture. Garnish with chopped fresh chives, if desired.

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